Ingredient hub
Cocoa powder
Unsweetened cocoa powder provides a deep, intense chocolate flavor. It comes in two main types: natural (more acidic) and Dutch-processed (alkalized, darker, and milder).
Essential for chocolate cakes, brownies, frostings, and hot cocoa. The type of cocoa can affect how it reacts with leavening agents like baking soda.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA FoodData Central
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store in an airtight container in a cool, dark, and dry place to preserve its potent flavor.
FAQ
- Natural vs Dutch-processed?
- Natural is acidic; Dutch is alkalized. Match to recipe leavener for proper rise.